De Heeren van Harinxma

High quality cooking

Located on the stately Lauswolt estate, which, since Marc van Gulick’s departure after 24 years, is now under the direction of Boudewijn van Vilsteren. Chef de cuisine Seb Smit prepares a highly balanced and rich fine dining cuisine here, with seasonal produce at its core. What stands out is his keen sense for the pure flavor of ingredients, yet he manages to bring them surprisingly to the forefront. Skilled sommeliers Almar Wessels and Vladimir Sarkisyan ensure these dishes are paired with beautifully matching wines. The atmosphere is cozy within a modern and chic setting, where we are quickly treated to elegant welcome bites like a crispy phyllo pastry cup filled with smoked tomato caviar and a meringue with mango dashi mousse. From the three-course lunch menu, the IJsselmeer eel wrapped in shiso leaf, served with silky eel mousse in a dashi and olive oil broth with kombu, takes the top spot. The accompanying dry and saline Bernhard Eifel Riesling 2023, Trittenheimer 'Sommelier Selektion', pairs perfectly with the richness of the eel. Poached lobster follows, with shellfish foam, fresh garden peas, white asparagus, fennel fronds, and pea shoots. Light, delightfully juicy, and elegantly executed, while a glass of J. Lohr 2023 Chardonnay Riverstone from California’s Arroyo Seco Valley completes the tasting experience. Next comes roasted veal entrecôte with its own jus, fresh morels and a morel mousse, accompanied by green mini-asparagus, fresh garden peas, and white asparagus. It’s a slight shame that the meat was sliced rather unevenly. We conclude with passion fruit jelly topped with crumble and passion fruit sorbet, rosemary mousse, fresh raspberries, and crisp shards. Pure bliss. The ranking drops two places to 43.

The historic Landgoed Lauswolt offers its guests not only abundant luxury for their stay, but also outstanding culinary offerings. Chef Seb Smit is happy to personally explain his creations, naturally assisted by a perfectly coordinated...

Chef Seb Smit is back. He began his career at De Heeren van Harinxma in the past, and now returns to his familiar home where, as head chef, he can channel his accumulated experience and creativity. The chic and stately Frisian establishment, which has been a staple in the guide for years, is situated on the beautiful Lauswolt estate. Seb cooks with produce from his own kitchen garden and from local suppliers. Sommeliers Almar Wessels and Vladimir Sarkisyan passionately select exquisite wines to accompany them. Guests can choose from several menus. The grilled turbot with beetroot mousse and vanilla beurre blanc foam is divine. The turbot is cooked to perfection, the beetroot mousse is velvety and delightfully creamy, and the addition of a vanilla beurre blanc foam is a true feast for the taste buds. The accompanying 2022 Portuguese Cabriz Reserva from Encruzado makes for a perfect pairing. On another visit, we try potato and watercress gnocchi with hazelnut, pata negra, and a foamy Manzanilla sherry sauce. The proverbial angels dance on the tongue. The service is attentive and gracious. Halfway through the meal, we are given a glimpse and a brief tour of the wine cellar. At De Heeren van Harinxma, you are pampered from head to toe throughout the evening. Finally, overnight accommodation is also available. It firmly scores 41.

Remember this when visiting De Heeren van Harinxma. Shorts, flip-flops, caps, or hats are not permitted. That’s hardly surprising, as you will gladly don your best attire for this fine and chic restaurant located on the beautiful Lauswolt Estate. Executive Chef Arjan Bisschop prepares a thoughtful cuisine here using ingredients from his own kitchen garden and local suppliers, while maître and sommelier Almar Wessels and vinologist Vladimir Sakisyan carefully select the finest wines to accompany them. The amuse-bouches set the tone right away. Lentil pani puri filled with an onion, tomato, and mozzarella compote, alongside a meringue with Amsterdam onion and mustard seed cream, are served in elegant black bowls atop fragrant herbs. Everything tastes balanced and refined. A perfectly grilled scallop surrounded by crisp-tender asparagus on potato purée with tarragon arrives with a velvety, zesty hollandaise sauce and browned butter. The Portuguese Casa de Santar Reserva 2020, aged in both old and new oak barrels, offers a fresh finish, and its richness pairs beautifully with the pronounced flavors of the scallop. We continue with tender medium-rare Black Angus tail meat, accompanied by double-peeled garden broad beans, a tartlet with puffed onion, verde salsa, onion compote, and potato mousseline. And a pomme dauphine stuffed with oxtail stew, served with house jus enriched with Madeira and fresh morels. Host Almar pours a robust Tempranillo from Bodegas Resalte MGN 2018, sourced from Peñafiel in Ribera del Duero. Following a pre-dessert of pleated blood orange segments nestled in ginger yogurt, a beautifully risen raspberry soufflé arrives in a white ramekin, accompanied by champagne ice cream, hanging fruit, strawberry, blueberry, and raspberry. Served alongside a 10 Year Old Tawny Port from Taylor’s Fladgate & Yeatman. This dessert wine, not overly sweet and served chilled, complements the raspberry soufflé beautifully and gives the dessert an extra lift. It is a wonderful place to linger on the estate. Rises to 40.

For years, this beautifully situated, stately Frisian establishment has been a firm favorite in this guide. Once again, we are certainly not disappointed. The amuse-bouches are impressive: a mini bapao filled with curry and peas, an egg white foam with Granny Smith, mustard, and cucumber powder, and a vegetable tartlet with horseradish ice cream. You can choose between a five-course menu, a Lauswolt vegetable menu, and à la carte dishes, which, however, are so expensive compared to the menu that the choice is simple. We opt for the menu and start with a marinated trout roulade from ’t Smallert, served with various preparations of tomato, buffalo mozzarella from Grootegast, and basil. A delightful start. This is followed by roasted langoustines with marinated melon, a slightly overpowering curry vinaigrette, physalis, and Pata Negra ham. The highlight of the evening is the main course: roasted lamb loin with pistachio, braised lamb shoulder, pea cream, a potato gratin with sheep’s cheese, and a delicious jus. We are also highly impressed by the cheese board featuring five types of cheese and wonderful accompaniments such as banana bread, apricots in mustard marinade, apple syrup, and candied pecans. The wine list is also noteworthy, as it clearly reflects experience, knowledge, and expertise. We chose a lovely MIP rosé from Provence to accompany our meal, though a wine pairing option is also available.

The elegantly appointed De Heeren van Harinxma is part of the Lauswolt estate, where guests can also stay overnight. The red carpet outside leads us to the hotel lobby and then to the restaurant. It is busy, mostly with somewhat older guests. Executive Chef Arjan Bisschop and his team prepare a multi-course menu in the French tradition, featuring regional and Eastern influences, allowing you to choose the number of courses yourself. We are presented with a trio of amuse-bouches: a pepper cracker with tomato and basil mayonnaise, a goat cheese bonbon with black garlic jelly, and arancini with saffron risotto. Each one is a burst of flavor. We continue with ajo blanco, an almond and garlic mousse, serrano ham, marinated deep-sea prawns, spicy grapes, and almonds. Beautifully presented, refined, and full of flavor. Next comes a tender Black Angus beef steak with caramelized bread pudding made from bacon and Gruyère, hazelnuts, pickled beets, endive, and a smoked jus with white pepper. Paired with this excellent dish is a red Montsant 2019 from Can Blau Cellars, which complements it perfectly. The cheese board, featuring five generous selections of domestic and international cheeses, is served with delicious accompaniments such as toasted banana bread with nuts and dried fruits, marinated apricots, pear chutney, and apple syrup. Enologist and host Vladimir Sarkisyan deserves a big thumbs-up. He displays extensive knowledge and combines professional service with a delightful touch of humor.

In addition to Restaurant De Heeren van Harinxma at Landgoed Lauswolt, reservations can also be made at Bistro Nijeholt, which has been open since 2017. Dishes from a bistro menu are served here from the same kitchen. They are straightforward, delicious, and offer great value, allowing prices to remain attractively low. Guests can choose from a three-course menu, order à la carte starters, mains, and desserts, enjoy beautiful soups from 'the soup pot', fresh fish 'from the sea', and specialties, including the Plank Nijeholt: a selection of starters to share. Cooking features not only honest local produce but also fresh herbs from the estate's herb garden. The accompanying wines are approachable and also offer excellent value for money. At Landgoed Lauswolt, they don't dwell on problems but focus on solutions. Coronavirus measures have resulted in a limited number of seats available. For this reason, Bistro Nijeholt has been transformed into a pop-up Bistro Nijeholt in the estate's garden. Director and SVH Master Chef Marc van Gulick says: "This way, more guests can dine safely while enjoying delicious dishes with a view of the golf course and herb garden." Under a charming tent, guests could enjoy Frisian regional products from the land, sky, lakes, and sea. Dining inside the bistro itself is pleasant, set in a relaxed living-room atmosphere. The interior is tastefully and cozily furnished, and the view over the expansive, rural front grounds with storks is beautiful. The service is exactly what we're used to at the estate: warm, professional, and extremely attentive. By the way, a lovely gift or surprise for someone: the 'Nijeholt' dinner voucher.

The ambiance is magnificent in this classically decorated restaurant. Both the white and black brigades deliver impeccable quality and craftsmanship. We delight in truffle macarons with aged cheese mousse, 'patatas bravas' (potato fritters with sweet and sour mayonnaise), and bapao with matcha tea and a spicy filling of large prawns. We are pleasantly surprised by a cod brandade with perfectly soft-cooked cod loin, broad bean jus, crispy cod skin with lemon, puffed garlic, and saffron. Masterful work from the kitchen. Sommelier Almar Wessels pairs it with a delicious but slightly too dominant Alma negra 2017 from Mendoza, Argentina, a special blend of viognier, chardonnay, and gewürztraminer. Also excellent is pan-seared turbot with Dutch asparagus, morels, asparagus sauce, crispy potato crackers, silky potato purée, and lightly tart artichoke. A beautiful balance of flavors, partly maintained by a glass of Burgundy from the Couvent des Jacobins range by Louis Jadot. Chardonnay at its finest. After an intermezzo – pear ice cream with citrus mousse, licorice cream, star anise jelly, thinly shaved fennel, and crispy muesli – we finish with a pavlova of young pine tips with white chocolate, poached Conference pear with saffron, and ice cream made from farm yogurt and pine syrup. Delicious! The team of head chef Arjan Bisschop is in top form. De Heeren van Harinxma rises one place to number 39.

What a magnificent entrance to this restaurant. Once past the stately staircase with the red carpet, we admire the stylish ambiance of the restaurant at estate Lauswolt, which, 64 years after its founding, is once again in Frisian hands. The hall features beautiful green decorations and numerous elegant bouquets. From chef Arjan Bisschop's kitchen, we receive small bowls of marinated silver onions, salty sticks, and hummus, followed by a croquette with hummus. The tartare that follows, made from Frisian beef with smoked mackerel bonbons, is excellent. Sommelier Armal Wessels expertly pairs the dish with the fresh and fruity Scaia 2016, made from Garganega and Chardonnay grapes from Italy's Veneto region. The gently cooked veal breast with duck liver is beautifully layered, and the cod poached in bay leaf oil with fried kale is cooked to perfection, though the foamy sauce made from Frisian rye bread falls slightly short. The following wine-and-food pairing is a delight: raw marinated Irish beef cheek and oxtail complement each other perfectly and pair wonderfully with the deep red Adaro poured alongside, a blend of Tempranillo and Cabernet Sauvignon from Ribera del Duero 2015. Crowned by maître Anil Palé with a delicious dessert amuse of coconut-lime accompanied by an avocado sorbet. On another visit, we taste roasted lamb: a culinary masterpiece blending classic and modern techniques. Followed by an almond cremeux with marinated strawberries, a 'Turkish delight' made from white beer, and a farmer's yogurt sorbet with fresh verbena. A restrained yet highly flavorful presentation. In the glass, a South African Muscat Late Harvest Thelema Vin de Hel from the Western Cape, a lush dessert wine. Priced at a solid 40.

The chic estate Lauswolt stands majestically in the beautiful Frisian woods. Inside, the restaurant, De Heeren van Harinxma, has been tastefully redesigned with contemporary hues like anthracite, gold, and silver alongside more classic elements and a pleasantly spacious table layout. A panoramic view completes the picture. Chef Arjan Bisschop cooks in a classic-modern style and delights us with a selection of refined amuse-bouches, including a mini taco with spicy tomato paste and a touch of avocado sorbet. Also served is a brandade of smoked trout in a bowl with tarragon mayonnaise. We pair it with Duo des Mers, a blend of Sauvignon Blanc and Viognier grapes from the Languedoc. We continue with a generous portion of Caesar salad featuring delicious grilled quail pieces, pecorino chips, smoked quail eggs, and a dressing made from anchovies and crispy garlic. Excellent alongside this is the Grüner Veltliner by Kurt Angerer from Austria’s Wachau region, showcasing its characteristic minerality and herbal notes. Applause for the main course of ray wing, glazed with carrot and coarse mustard, accompanied by seasonal vegetables, new potatoes, parsley jus, and brown butter foam. The South African Banghoek Reserve (Graff Estate) proves to be a beautiful Chardonnay with aromas of honey and vanilla and a fine complexity. On the other plate, a tender rack of Duke of Berkshire pork with puffed apple, black lentils, and a jus of roasted onion and Oloroso sherry. We finish with a warm soufflé made from old women’s cake, accompanied by a raisin compote, pear poached in Beerenburg, and vanilla ice cream. Plus a glass of Monbazillac. Kudos to the impeccable and freshly refreshed service under the leadership of Anil Palé. It earns a place at 40.